The generous people at the CSN stores have given me another great opportunity to give back to all of you, by offering a $45 gift card giveaway!!! Yay!!! If you are not familiar with the CSN online stores they have everything you could ever possibly need and more, from every chef’s tool you could ever imagine to these beautiful counter stools. I have purchased many a kitchen gadget from them, and have lots of other wish list items to go. They are fabulous! You can peruse their entire selection from all of their stores here, and I encourage you to do so.

4. And, last but not least (in a transparent and shameless act of bribery) you can vote for Jacob’s Kitchen in Project Food Blog challenge 7 by clicking here.

Please leave one additional comment for each additional entry, telling me which you have done. Unfortunately, only US and Canadian readers are eligible to win. (For the rest of you, check back soon for more giveaways!) Comments can be received up until 11:59pm on Monday, November 22, 2010. One winner will be randomly selected and announced on Tuesday, November 23, 2010. Best of luck to you all!

I am competing to be the next food blog star and I need your votes to advance to the next round! If you enjoy what you read here at Jacob’s Kitchen, or love looking at my delicious food photos, please take a moment to cast your vote. You can do so by clicking here (simply click on “vote for the entry” along the top bar).

For those of you not registered on foodbuzz, you will be prompted to create an account. You don’t have to have a food blog to love foodbuzz. It is a great way to gather lots of kitchen inspiration, commune with other foodies, and collect fabulous recipes. The registration process will only take twenty seconds (it simply asks you to enter your email address and create a user name and password).

I’m in it to win it, and I appreciate all of your continued support, I hope to make it all the way to the end!!

Thank you!!!! Thank you!!!! Thank you!!!! Thank you!!!! Thank you!!!

Go team Jacob!!!!!

This post is my seventh entry for Project Food Blog, foodbuzz.com’s quest to find the next food blog star. (Click here to see my contestant profile.) In this round we were challenged to create a video cooking demonstration. Voting begins Monday, November 15, 2010. Follow me on twitter, facebook, or through my RSS feed to keep up to date with my progress in the competition. Thank you to everyone who took the time to vote for me in the first six rounds, I appreciate all of your support more than I can ever express!

I have always been in love with scones; there is something about them that really speaks to me. I think it’s the perfect balance that they strike between being earthy and rustic while at the same time also feeling fancier than other standard coffee shop fare. It wasn’t until my early twenties that I first attempted making my own batch at home. And let me just say, it did not go well. They were dry and crumbly, and had no real flavor to them, beyond that of any ordinary day old biscuit.

Determined to master the art of the scone, however, I spent quite some time experimenting with countless different recipes. Over the course of the next year, I tried everything; alternately making them with milk, half n’ half, cream, buttermilk, shortening, butter, and sour cream. I experimented by adding more salt, or sugar, or less salt and more baking powder. I tried adding fresh fruit to the dough, and brushing the tops of the scones with milk, or cream, egg wash, oil, or butter before baking to ensure perfect browning. In the end, I finally reached what I personally consider to be absolute scone nirvana.

Since then I have made more of these scones, in every imaginable variation, than I could ever possibly count. Scones have now become one of my signature dishes, and over the last couple of years variations of this basic recipe have walked away with a best of class award, two first place blue ribbons, and one third place white ribbon in the baked foods division at the Oregon State Fair. And, up until now, I have never shared the recipe with anyone.

Unlike many of the scones that one encounters out there in the world, my scones are moist, flaky, tender and full of fresh flavor. They can be made days or weeks in advance and baked off right before serving, which makes them absolutely perfect for entertaining. In this particular variation dried strawberries, white chocolate chips, lemon zest, and a vanilla bean glaze all harmonize together beautifully to create a flavor reminiscent of a classic strawberry shortcake.

Preparing delicious homemade scones like these doesn’t have to be daunting. A few simple techniques are all that you need to be making scones at home like a pro. It’s easy, I’ll show you how.

Variations – It’s sometimes difficult to find dried strawberries in the stores these days. What I can typically always find, however, are dried berry medleys (often including blueberries, cherries, strawberries, etc.) which would make a perfect substitution for these strawberry shortcake scones. But swap out the dried fruit and the flavorings that you add and you can create any number of different scone variations using this same basic recipe. Let your imagination run wild, the possibilities are really endless (cranberry orange, lemon, ginger, apricot or cherry almond, blueberry lemon, currant, pumpkin, rum raisin, etc.). To boost the fruit flavor in the scones even further, substitute one egg for a generous fourth of a cup of good quality jam.

Glazing – Glaze the scones right when you pull them out of the oven. This way the glaze stays very thin (so they aren’t too sweet) and it easily coats the scones, locking in their moist texture, while adding a nice shine. Depending on the level of humidity on any given day you might need to make adjustments to the final glaze. You can really be casual about it; if it’s too thick add a tiny splash of milk, and if it’s too thin add a little more powdered sugar. In the end, the glaze should be thick but still pourable.

Storage – The cut scone dough can be made and stored in your refrigerator for up to a week, and baked off right before serving. To prepare the scone dough up to one month in advance, place the cut scones onto a baking sheet and freeze (uncovered) until frozen solid, then transfer them to a freezer storage bag. Bake the scones from frozen, adding an additional three to five minutes to the baking time. Because of the glazing, leftover scones (not that there ever are any!) can be stored in an airtight container for up to five days without a significant change in texture.

Egg Wash – I find that I get the best browning without the addition of milk/water/cream to the beaten egg for the egg wash. But feel free to use whichever you most prefer, or to omit the egg wash step entirely.

I think that it’s only natural for us to feel the most attachment to the recipes that we spend the most time carefully cultivating. For many years I wouldn’t share any of my recipes, period. It was my hard work, and I honestly felt like my ability to make perfect scones, biscuits or pecan bars would somehow be diminished if everyone else then also knew how to do it as well. As I began writing this blog, however, I slowly came to the realization that having this knowledge was so much less meaningful than sharing it all with you; after all, food is so much less enjoyable when there is no one to share it with. I hope that you really will make some version of these scones and that this recipe becomes a part of your family’s traditions, just as they have become a part of mine. Perfect for a portable breakfast, early morning business meeting, tea party, or a leisurely Sunday brunch with friends, these decadent scones are (literally) a winner every time.

I am competing to be the next food blog star and I need your votes to advance to the next round! If you enjoy what you read here at Jacob’s Kitchen, or love looking at my delicious food photos, please take a moment to cast your vote. You can do so by clicking here (simply click on “vote for the entry” along the top bar).

For those of you not registered on foodbuzz, you will be prompted to create an account. You don’t have to have a food blog to love foodbuzz. It is a great way to gather lots of kitchen inspiration, commune with other foodies, and collect fabulous recipes. The registration process will only take twenty seconds (it simply asks you to enter your email address and create a user name and password).

I’m in it to win it, and I appreciate all of your continued support!!

Thank you!!!! Thank you!!!! Thank you!!!! Thank you!!!! Thank you!!!

Go team Jacob!!!!!

This post is my sixth entry for Project Food Blog, foodbuzz.com’s quest to find the next food blog star. (Click here to see my contestant profile.) In this round we were challenged to create a portable meal on the go. Voting begins Monday, October 25, 2010. Follow me on twitter, facebook, or through my RSS feed to keep up to date with my progress in the competition. Thank you to everyone who took the time to vote for me in the first five rounds, I appreciate all of your support more than I can ever express!

Every year a good friend and I make our annual pilgrimage to our favorite pumpkin patch. The farm itself is about a thirty minute drive, and over the years it’s become something of an agrarian amusement park. Her children join in on the fun, and we end the day by each carefully selecting our own pumpkins from the field for carving. For me, the pumpkin patch is one of those rare experiences in life that really live up to the charm of the perfect Norman Rockwell paintings. Fall is my absolute favorite time of year, and there is something about that familiar chill in the air, all of those bails of hay, and the mounds of colorful leaves, winter squash and decorative gourds, that fill me with joy. Moreover, this time of year begins the long holiday season where we all, as a community, seem to collectively retain some sense of sentimentality; and people just seem kinder to one another. And on these days, traipsing through the corn mazes and produce stands, feeding the farm animals, and spending time together in the country I somehow feel most like myself.

The children always have their requisite hot dogs and apple cider from the farm stand, but this year I thought I would surprise my friend with something a little bit more special. So I decided to pack up a little picnic to share while the children played in their autumn wonderland. Nothing terribly fancy mind you, just simple, casual, delicious food among friends.

When planning the menu I wanted something light, something best eaten cold or at room temperature, and something that would ultimately travel well. I decided I would stick to the fall theme and make individual pumpkin and blue cheese crostatas, an autumn inspired green salad, and finish it off with a little bit of seasonal whimsy with my favorite white chocolate dipped caramel apples. To go with our meal, I chose to make a sparkling pomegranate pear punch, and for something extra cozy with dessert I thought my coconut chai would pair beautifully with the apples. All of the wonderful flavors of fall wrapped up together in one little picnic.

Packing – A few ice packs along the bottom of the cooler is all that I need to keep our food nice and fresh for the ride. I like packing the food in cylindrical deli containers which I purchase at my favorite restaurant supply store. They are inexpensive, sturdy, reusable, and I really appreciate the fact that all of the sizes use the same lid. Hand sanitizer and plenty of moist towelettes are a must for picnics. Not only are they great for keeping your hands clean, but they are also nice to use to wipe down your dishes before repacking them. I always like to use real plates, mugs, and reusable bottles whenever possible. It really isn’t that much trouble and it always feels a little bit more special; besides, it’s just the green thing to do.

Sparkling Pomegranate Pear Punch – This punch is refreshingly tart and sweet; the lemon and pomegranate add a delicious pucker, and the subtle hint of cinnamon, vanilla, and ginger really make the pear flavor come alive. In a blender, combine five ripe pears (peeled and cored), two cups of water, a third of a cup of vanilla sugar (or to taste), the juice of one lemon, a pinch of salt, and the tiniest dash of ground cinnamon. Blend until the mixture is very smooth, then pass it through a fine mesh strainer to remove the fruit pulp. Add one cup of pomegranate juice, and two cups of your favorite ginger ale.

Autumn Salad – This salad is the perfect mix of flavors and textures. The rich creamy goat cheese, sweet juicy pears, smoky bacon, crunchy pumpkin seeds, and the tart chewy cranberries all come together perfectly. The spiced apple flavored dressing rounds everything out, driving home the fabulous flavors of fall. To make the salad, toss baby greens with sliced pears (which have been tossed in freshly squeezed lemon juice to prevent them from turning brown), crumbled goat cheese, lardons of crispy bacon, dried cranberries, and toasted pumpkin seeds. To make the dressing, reduce one cup of spiced apple cider over medium heat until only one fourth of a cup remains. Add one finely minced shallot, three tablespoons of apple cider vinegar, a teaspoon of Dijon mustard, a third of a cup of extra virgin olive oil, and a dash of salt and freshly ground black pepper. (To take the salad on the road pack the lettuce in one large storage container, submerge the sliced pears into the dressing and place into another smaller storage container, pack the crumbled goat cheese into a separate re-sealable storage bag, and combine the remaining salad topping into one small container.)

Pumpkin and Blue Cheese Crostatas – Pumpkin and blue cheese are a match made in heaven, and together they make an elegant filling for these crostatas. The buttery crust, sweet earthy pumpkin, subtle sweetness from the maple syrup, and delicious piquant creaminess of the blue cheese all harmonize together beautifully. The toasted pine nuts add a great texture and nutty flavor, and the sage leaves are the perfect savory compliment that bring it all together.

To make the pastry dough, combine one and a half cups of all purpose flour, one teaspoon of salt, and three tablespoons of sugar. In a food processor fitted with a steel blade, pulse this mixture along with twelve tablespoons of cold diced butter and one half of a cup of cold vegetable shortening until the flour is evenly coated with the fat (about twenty seconds). Add another cup of flour and pulse to combine. Empty this mixture into a large mixing bowl and sprinkle the dough with one fourth of a cup of very cold vodka, one fourth of a cup of ice cold water, and gently fold to combine. Flatten the dough (which should still be pretty tacky) into a disk, wrap it in plastic wrap, and refrigerate for one hour (or up to a week in advance).

Meanwhile, in a large skillet set over medium heat, sauté three cups of peeled diced fresh pumpkin in two tablespoons each of butter and extra virgin olive oil until it is soft and beginning to brown around the edges. Add two tablespoons of finely chopped fresh sage leaves, three tablespoons of pure maple syrup, a third of a cup of toasted pine nuts, one large garlic clove (grated on a microplane zester), three fourths of a teaspoon of salt, a fourth of a teaspoon of cayenne pepper, a fourth of a teaspoon of freshly grated nutmeg, and a half a teaspoon of freshly ground black pepper. Continue sautéing for two to three minutes, then remove from the heat and allow the pumpkin mixture to come to room temperature.

Roll out the pastry dough on a floured board to one fourth of an inch of thickness and cut out four rough seven to eight inch rounds. In the center of each round add one fourth of the cooled pumpkin mixture and top each with two tablespoons of crumbled blue cheese. Bring the dough up around the sides of the pumpkin filling, forming a rustic pie. Brush the dough with a beaten egg and bake at 400° for twenty to twenty five minutes, or until golden brown. Garnish with fried sage leaves. (To take these crostatas on the road carefully stack them on a small plate, separating each with a piece of parchment paper, and wrap the stack tightly with plastic wrap. In a separate sandwich sized storage bag, separately pack the fried sage leaves for garnishing.)

Jacob’s Favorite Caramel Apples – These decadent apples are really just our childhood favorite dressed up for company. The tart apple, rich caramel, creamy white chocolate, and sweet cinnamon sugar all meld together in your mouth to create a flavor that really is very reminiscent of apple pie. Perfect for this time of year, I can’t imagine anyone who wouldn’t be happy to be surprised with one of these beauties.

To make them, begin by thoroughly washing and chilling your apples (if you suspect that your apples have been waxed, scrub them with baking soda as the wax can prevent the caramel from properly adhering). Insert a stick into the core of each apple (you can typically find these at bakery and craft supply stores).While I will often go to the trouble of making my own caramel for dipping, since I was in a bit of a hurry, I decided to take a fool proof short cut and use melted caramel candies instead. I start by melting one and a half pounds of soft caramel candies over a double boiler along with two tablespoons of whole milk, one tablespoon of pure vanilla extract, and a half a teaspoon of salt. Dip each of your apples to coat, and allow the excess caramel to drip off. Hold the coated apples upside down for forty five seconds or so to allow the caramel a chance to set up slightly before placing them on a baking sheet lined with lightly buttered parchment paper.

Once all of your apples have been dipped, place the baking sheet into the refrigerator for thirty minutes, or until thoroughly chilled (if your caramel covered apples are not cold enough, the melted white chocolate will not adhere to the caramel). Next, melt one and a half pounds of white chocolate chips over a double boiler with one tablespoon of canola oil, and allow it to cool slightly. Dip each of your caramel apples three fourths of the way into the melted chocolate, allowing the excess to drip off (holding each apple upside down just as in the caramel dipping step). Before returning the now chocolate covered apples to the baking sheet, carefully sprinkle each with a generous amount of cinnamon sugar (two cups of sugar mixed with one and a half tablespoons of ground cinnamon). Once the apples have dried and hardened, transfer each to a small cellophane bag and tie with raffia. (While these apples are perfectly fine on their own, to aid in the ease of picnic eating I think it’s nice to pack an apple slicer.)

Coconut Chai – This chai is rich and flavorful. It has just the right amount of spice, and the honey and coconut milk take it far beyond just your ordinary cup of tea. To make it, in a sauce pan, combine six whole cloves, six allspice berries, six green cardamom pods, one half of a nutmeg nut, four star anise, and three cinnamon sticks. (Here I had the luxury of instead using one four inch length of real cinnamon which a fabulous friend sent to me from her recent trip to the spice markets of Dubai. In the United States you can often find it labeled “ceylon.”) Over a medium low flame, slowly toast the spices for two minutes or until fragrant. Add six cups of water, one fifteen ounce can of coconut milk (whole or light), one vanilla bean split down the center, and two half inch slices of peeled fresh ginger. Bring this mixture to a boil, reduce the heat to low and simmer for seven to ten minutes. Add five and a half tablespoons of loose leaf black tea, and continue simmering for another five minutes. Add one fourth of a cup of honey (or to taste), and strain the mixture through a fine mesh strainer. Ladle it into a thermos to keep it piping hot and ready to serve whenever you are.

These days it seems like most of the food that we eat is on the go. But just because we are on the move doesn’t mean that we can’t still enjoy the food that we love to eat with the people that we care about most. This pumpkin patch picnic is a perfect example of how investing a little bit of extra time can turn any ordinary meal into something really special. In this economy, where money is tight for all of us, a little thoughtfulness can really go a long way. Luckily, preparing someone’s favorite meal, surprising a friend with a beautifully wrapped jar of homemade jam, or baking something extra special is often even more appreciated than the most extravagant gifts. This season brings out the best in all of us, and it makes me want to spend as much quality time as possible with the people that I care about. Food sets the stage for our time together. And with a picnic like this, what a beautifully charming production it is.

Voting has officially opened for Project Food Blog challenge 5! I am competing to be the next food blog star and I need your votes to advance to the next round! If you enjoy what you read here at Jacob’s Kitchen, or love looking at my delicious food photos, please take a moment to cast your vote. You can do so by clicking here (simply click on “vote for the entry” along the top bar).

For those of you not registered on foodbuzz, you will be prompted to create an account. You don’t have to have a food blog to love foodbuzz. It is a great way to gather lots of kitchen inspiration, commune with other foodies, and collect fabulous recipes. The registration process will only take twenty seconds (it simply asks you to enter your email address and create a user name and password).

I’m in it to win it, and I appreciate all of your continued support!!

Thank you!!!! Thank you!!!! Thank you!!!! Thank you!!!! Thank you!!!

Go team Jacob!!!!!

This post is my fifth entry for Project Food Blog, foodbuzz.com’s quest to find the next food blog star. (Click here to see my contestant profile.) In this round we were challenged to put our own spin on pizza. Voting begins Monday, October 18, 2010. Follow me on twitter, facebook, or through my RSS feed to keep up to date with my progress in the competition. Thank you to everyone who took the time to vote for me in the first four rounds, I appreciate all of your support more than I can say!

Is there any food in the world more ubiquitous or more universally loved than pizza? I doubt it. No matter where you go around the globe you’re likely to find some local pizza specialty ranging from the more traditional to exotic flavors that you might never have thought to combine. And while we each certainly have our own preferences, in my world the perfect pizza has a thick crust that is crisp on the outside, and tender and chewy on the inside. It has just the right amount of toppings, all of which harmonize together, with no one ingredient overpowering the others. I think the reason that we all love pizza so much is because it’s so simple and casual. A few ingredients, thoughtfully prepared, flash baked, and enjoyed together with our hands; delicious, informal, and satisfying, pizza is the bread that we all break together.

This week, challenged to give you my own spin on pizza, I pondered the infinite possibilities. I thought of the incredibly delicious Philly cheese-steak pizza at the California Pizza Kitchen, and wondered how I might also reinvent a classic combination. Suddenly the idea came to me of recreating a Reuben, one of my all time favorite sandwiches, into pizza form. Yes! What a truly inspired concept. I could just imagine the great flavors, and the no doubt prestigious awards that would follow. “This invention will likely change the course of history,” I told myself, “I am the smartest human being ever to live!” Two minutes and a quick internet search later, I discovered that I was, in fact, no where near the first person to stumble upon this combination. But that’s just how it goes most of the time. It’s difficult to reinvent the wheel in the kitchen these days with such amazing foodies out there in the world.

Unwavering in my conviction, however, I scoured the recipes thinking of a way to make this dish my own. Most of what has been done with Reuben pizzas to date has consisted of a standard pizza crust, thousand island salad dressing, mounds of sauerkraut and corned beef, a mix of Swiss and mozzarella cheeses, and a sprinkling of caraway seeds. And while that all sounds perfectly delicious, most of what I found seemed more like an open faced sandwich than a pizza. I wondered how I might elevate these ingredients to create something even more special.

To start, I decided I would ditch the standard pizza dough altogether and make my own pumpernickel rye crust instead. And in lieu of using salad dressing as my sauce, I thought I could create a thick thousand island inspired béchamel. Building from there, why not throw in a little more flavor with the addition of caramelized onions, which I could sauté with the sauerkraut, laying a flavor packed foundation for the entire pizza. And what can I say? It was a tremendous success.

It really does have all of the great flavors of the classic Reuben sandwich, while still being a pizza. The flavors hit you in waves: first the tangy sauerkraut and corned beef, then the earthy crust, caraway, onions, cheese and sauce. It all comes together beautifully to create a really round, familiar flavor that we all know and love. The crust bakes up perfectly, with just the right consistency, and the thick sauce and sautéed sauerkraut prevent it from being too moist.

To make the Reuben pizzas, begin by preparing the ingredients (all of which can be made up to two days in advance and assembled right before baking):

The Dough – In the bowl of your electric stand mixer fitted with the paddle attachment (or, alternatively, you can choose to mix the dough by hand), combine the dry ingredients (four cups of white bread flour, a fourth of a cup of cocoa powder, two tablespoons of granulated sugar, four teaspoons of salt, two teaspoons of onion powder, and two tablespoons of active dry yeast) and the liquid ingredients (two cups plus two tablespoons of prepared coffee, six tablespoons of extra virgin olive oil, and six tablespoons of unsulfured molasses, warmed together for ninety seconds in the microwave) and beat for four minutes on medium speed. Gradually add two and two thirds cups of dark rye flour and enough bread flour (up to one and one third cups) to form a stiff dough. Switch to the dough hook and knead for seven minutes or until smooth and elastic. Add two heaping tablespoons of caraway seeds and mix until evenly incorporated. Place the dough in an oiled bowl, cover, and allow it to rise in a warm place for one hour or until it has doubled in volume. (This recipe yields enough to make four large, thick crusted individual pizzas.)

The Sauce – To make the sauce, melt eight ounces of butter in the bottom of a saucepan and whisk in one half of a cup of all purpose flour, cooking this mixture for two minutes to remove the raw flour taste. Slowly whisk in three cups of whole milk, and simmer until the mixture is thick. Off of the heat, add one third of a cup of Parmesan cheese, a half a teaspoon of granulated garlic, a half of a cup of ketchup, a half of a cup of sweet pickle relish, a teaspoon of Worcestershire sauce, a teaspoon of chipotle flavored Tabasco, three tablespoons of coarse grain Dijon mustard, and a half a teaspoon of freshly ground black pepper.

The Onions/Sauerkraut – In the bottom of a large saucepan add two tablespoons of extra virgin olive oil. Over medium low heat, slowly cook three sliced, large yellow onions, a half a teaspoon of salt, and a half a teaspoon of freshly ground black pepper for approximately thirty minutes, or until the onions begin to turn a deep golden brown. Add fifteen ounces of sauerkraut with its liquid, and continue cooking until the mixture is dry, scraping up any brown bits on the bottom of the pan along the way.

The Meat – Purchase one pound of thinly sliced corned beef at your favorite local deli counter, and cut it into long strips.

The Cheese – Grate one pound of good quality Swiss cheese, and have two tablespoons of caraway seeds at the ready.

To assemble the pizzas, start by heating a pizza stone in a 500° oven. (Don’t have a pizza stone? Never fear. Turn a thick, stainless steel baking sheet upside down, and place it on the middle rack of your oven, and allow it to heat for fifteen minutes.) Divide the risen dough into fourths, and roll out each into approximately nine inch rounds (the dough should be thinner in the middle and thicker along the outside edge). Place the rounds on a rimless baking sheet sprinkled with cornmeal. Spread the dough with a generous amount of the sauce (three or four tablespoons), and a thin layer of the caramelized onion/sauerkraut mixture. Top that with a layer of corned beef, a fourth of the shredded Swiss cheese, and a sprinkling of caraway seeds. Brush the outside crust with extra virgin olive oil, and transfer the dough onto your preheated pizza stone (or baking sheet) and bake for approximately twelve minutes, or until the crust is golden brown, firm to the touch, and the cheese is melted. Serve it with a sprinkle of freshly chopped Italian flat leaf parsley, a frosty pint of your favorite beer, and dinner is served.

The rich flavors, brown bread and beer really say autumn to me. And in a continuation of those flavors, inspired by all of the perfectly ripe fresh local apples filling up the farm stands, I decided I would drive home the tastes of fall by creating little apple cheddar dessert pizzas. But after making the Reuben from scratch, I wanted to give myself a break and so I took a little help from the store.

To make the apple cheddar pizzas, roll out store bought pizza dough to one fourth of an inch of thickness. Cut out four six inch rounds (I use a sharp knife and a saucer as my template) and line them up on a corn meal sprinkled, parchment lined baking sheet. Dust each round of dough with approximately a teaspoon of granulated sugar. Spread a tablespoon of good quality apple butter on the top of each, leaving a half an inch border around the edge. Top that with thinly sliced apples (which have been par cooked for about one minute in boiling apple cider and tossed with freshly squeezed lemon juice). Brush the apple slices with real maple syrup (preferably grade A dark amber), and sprinkle with chopped pecans. Add a handful of grated sharp white cheddar cheese to each, along with a sprinkling of fresh thyme leaves. Bake at 500° for ten minutes or until the crusts are golden and the cheese is melted and beginning to brown.

These apple cheddar pizzas strike just the right balance between sweet and savory. The sweet maple syrup, spicy apple butter, crunchy pecans, tangy apples, grassy thyme, and salty cheese all compliment one another beautifully; and the crispy thin crust provides the perfect platform, and a terrific contrast of textures. They are simple, rustic, easy to prepare, and make for the perfect, delicious end to any autumn meal.

I am reminded at times like these that food doesn’t have to be groundbreaking in order to be delicious. When I am looking at recipes I often find that I am not searching for a dish to prepare as much as I am looking for inspiration for a dish that I’m making. Recipes are like road maps. You can follow them, and they will certainly get you to where you need to go, but it’s when you finally put them down that the real fun of the adventure begins. By re-imagining ingredients, mixing and matching flavors, juggling spices, and tasting along the way, you can create your own fantastic new spin on any recipe. Here in my kitchen, this is how I spell delicious. In your kitchen, it’s entirely up to you!